Apple bacon steam noodles is a hearty variation of the otherwise sweet steam noodles. For the steamed pasta, first heat the milk lukewarm and melt the butter in it. Sprinkle fresh yeast with sugar and stir until the yeast becomes liquid. Season the flour in a bowl with a pinch of salt. Add a small organic egg, warm milk and yeast and knead into an elastic yeast dough. Cover the yeast dough and let it rise for about 45 minutes in a warm place. For filling the apple bacon steam noodles marbled bacon, onions and a peeled apple cut into very small cubes, as shown above in the picture. Leave out the bacon in a pan, add the onions and apples and fry lightly. Season the mixture with ground pepper, salt and fresh marjoram and set aside. Knead the yeast dough again and divide into 6 equal pieces. Roll each piece of dough into a ball, press flat and place 1 tablespoon of apple bacon filling on top. Close the dough over the filling. Roll the apple bacon steam noodles round again, flatten slightly and place on a lightly floured plate. Apple bacon steam noodles covered approx. 20 minutes leave to rise. Pour 1 tablespoon sunflower oil with water into a large pan and sprinkle 1/4 teaspoon salt evenly over it. Put apple bacon steam noodles in the water with some distance, as they still rise, and close with a glass lid. Bring the water to the boil briefly, switch to medium heat and cook the apple bacon, steamed noodles for approx. 10 minutes. Increase the temperature again and continue cooking for about 5 minutes until the water evaporates and begins to crackle. Remove the lid and carefully turn the apple bacon steam noodles over. Add 1 tablespoon sunflower oil and bake the apple bacon, steamed noodles on the other side for 1-2 minutes until golden brown. We ate bacon sauce with it.